First Potluck of the Year!

Members of Slow Food got together for our first potluck of the year. In the vein of Slow Food International's $5 meal challenge, all dishes brought had a budget limit of $5/4 people. Some recipes from our wonderful feast are attached!


Tri-Color Pasta with Kale and Sun-dried Tomatoes by Tina Galante

Ingredients
2 tablespoons olive oil
½ cup sundried tomatoes (not packed in oil)
1 medium yellow onion, diced
3 cloves garlic, sliced
1 bunch kale, thick stems removed and leaves chopped
8 ounces tri-color pasta
¼ cup parmesan cheese
Fresh basil to taste
Salt & pepper
Directions
Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and thinly slice.

Bring a large pot of water to a boil for the pasta. In a separate large skillet, sauté the onions and garlic. Stir in kale and reduce heat to medium, cover and cook until tender.
Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add kale, tomatoes, and remaining ingredients. Stir to combine.


Vegan Truffles by Geeta Bhasin

This was taught to me in India by Micah Stanek who used to work in a raw-vegan café. We managed to get the ingredients together and made these truffles in the kitchen at Navdanya farm!
I think it works for a $5 recipe because of the 4 ingredients, 3 can be purchased at CVS for low cost. Coconut oil is a low-cost import, readily available at ethnic grocery stores.
I already had oats and sugar at home. I went to Shaw’s and picked up a $4 container of cocoa powder and bought a large bottle of coconut oil from Patel Brothers for $7.99. I will be able to make these many times over with the ingredients that I now have in my pantry.
2/3 cup cocoa powder
1/3 cup sugar
½ cup oats
½ cup coconut oil
Thaw the coconut oil ahead of time so that it is easy to work with. Between solid and liquid is the easiest state for this recipe.
Mix dry ingredients. Add coconut oil and combine thoroughly. Roll into balls and place on floured baking sheet. Freeze for 1 hour or until serving time. Best if removed shortly before serving. Makes 16 bite size truffles.
Note: If mixture is too liquidy to roll into balls, add more oats or put it all in the fridge for 5-10 minutes.


Curried Cauliflower and Carrots by Kyle Foley

Ingredients
2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the
dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to
a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.



Brownies Recipe by Ryan Kring

½ lb (2 sticks) sweet butter, 4 eggs, 4 oz unsweetened chocolate, 2 cups sugar, ¾ cups all-purpose flower, 1 tsp vanilla, 2/3 cup walnuts



Melt chocolate & butter together, cool to room temp. Mix sugar, eggs, & vanilla together. Add chocolate mixture to egg mixture in thin stream while beating. Add flower. Mix well. Add nuts. Bake in greased pan for 30 min at 350.

Bean Salad by Meghan Johnson


Ingredients

* 1 (15 ounce) can green beans
* 1 pound wax beans
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1 onion, sliced into thin rings
* 3/4 cup white sugar
* 2/3 cup distilled white vinegar
* 1/3 cup vegetable oil
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon celery seed

Directions

1. Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.